May 23, 2012

I've had it on my mind to turn my popular Banging Good Shrimp recipe into a summer dish you can make right on the grill. Now that the weather is warmer, we've been grilling almost every night. The excitement of being able to grill again and not dirty my kitchen is always

These shrimp skewers are the bomb! The spicy, salty, sweet combination of the creamy chili sauce is what makes them so good. I actually double the sauce recipe to see what else I can add it to this week!

Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl. Set aside.

Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Season shrimp lightly pepper. Place 5 shrimp on 8 skewers.

Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers. Grill on both sides for about 6 - 8 minutes total cooking time or until the shrimp is opaque and cooked through..

Set shrimp aside on a platter and quickly brush sauce onto the shrimp; serve immediately.

178 comments
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Hey I found a little charcoal grill at a garage sale actually for $5 dollars. So if you have garage sales around your area, you may check this weekend! I think retail price is around $25 dollars for a small one at walmart.

I made these last night, I just sauteed the shrimp in olive oil and pepper then tossed them with the sauce. I served them over a spicy brown rice and it was AMAZING! I seriously think I ate 20 shrimp! I didn't even bother with the rice!

These look really good.. I think the one thing I wasn't crazy about on the Bangin' Shrimp recipe is that the sauce is cold. I had made it for dinner, but the sauce quickly made the shrimp cold, so I didn't think it tasted that good. I think it would taste better hot, but I'm worried that heating up the sauce wouldn't be good either, because of the mayo. What do you think? What about cooking the shrimp and then refrigerating them, so they are the same temp as the sauce, and then eating them cold?

Ms Trish... I didn't do the skewers, but cooked my shrimp on the stop top.. Just sauteed it with olive oil and pepper. Once they were cooked I tossed them in a bowl and put the sauce in and made sure they were all coated. It warmed the sauce up perfectly!

I've made the BangBang Shrimp before and it is wonderful. I put that sauce on everything I ate until it was gone. Lot's of good options. Gina, just let me say, when you lay you head down at night, just know you have helped so many. I know I'm one....Thank-YouSandee

We made these tonight with the Asian Mango Slaw and the combo was AMAZING!!! The shrimp was really good too taken off the skewers and mixed in with the slaw...flavor party in your mouth!! This will be a staple menu in our house:)

I have made this dish many times, but not on the grill yet. I don't know why I didn't think to grill the shrimp! This will be a great dish for memorial day weekend. Thank you for your wonderful recipes. It has helped me reach my WW goal!

I am so excited about this weekend now, you have no idea. I'm going to be preparing dinner for my parents (and my family) and I think I've got it planned out...with the exception of a great dessert. I've made my Texas Caviar for starters, then for dinner we'll have Sweet and Fiery Pork Tenderloin with mango salsa paired with Coconut brown rice, Bangin Shrimp Skewers and Asian Cabbage Slaw. I know it sounds like a lot, but it will be more like "LINNER" as we will start early and stay late. NOW, what for dessert - as if we need any... just a fresh fruit bowl sounds sufficient: watermelon, cantalope, honey dew. Any thoughts?

Yep, I broiled mine on the top of the oven on a low broil and they turned out fantastic. Cook time was probably less than 6 minutes a side, but you can tell when they're about done because they turn pink.

Do you think that the same principal could be applied if you use chicken instead of the shrimp...I've got some picky fish haters in my house! (although I would eat anything that came out of a body of water ;-) )

I like this A LOT. My husband and I grilled the shrimp then brushed the sauce on both sides when it was just about done. We let it continue cooking until completely done. The sauce is warmed and kind of adheres to the shrimp that way. Hubby is already thinking of other ways to use the sauce and said "this is the best combination of flavors I havd on seafood in a looooong time".

I was very surprised I could not find it in San Jose CA. I tried 2 Safeways, Target and Cost Plus World Markets. Gave up and tossed the recipe away.I most likely will not try anymore of Skinnytaste recipes if the ingredients are this hard to come by. Rachael Ray also tells you what else can be used if you can't find something. I was hoping Gina could do the same thing, guess not!

OMG, tried this recipe last night and loved it esp. the sauce!! I had to make a slight variation since I was working with frozen shrimp (sauteed them with butter and seasoned with S&P), and served it over white Jasmine rice - DELISH!! I can't wait to try it with fresh shrimp on the grill.

Had these tonight + your red potato salad + the black bean, corn & tomato salad from your recent grilled flank steak post. All where a huge hit! I basted the shrimp while on the grill after the first turn and added a touch more sweet Thai chili sauce & siracha to the recipe.

Wow. My family thinks I walk on water. That was AMAZING and just incredible with the Asian slaw. I was iffy on making the slaw, but it was delicious and really a nice way to cut the mayo and spice of the shrimp! Looking forward to trying more of your recipes, you're two for two right now!

Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/06/week-20-seafood-frenzy-friday.html

I lusted after these for two weeks before finally making them, and were they ever delish!! I made them with the Edamame Fried Rice, and they were a huge hit with my non-WW hubby, loved it! Will be making them again soon....

I made this on Friday & WOW..bangin is the right description! I can't wait to make it again! i'm wondering if I can use the marinade for other dishes like chicken on the grill~ it was great and so simple too! Can't wait to make it for guest aside from my hubby!

So I am able to get Sriracha in my grocery store but not the sweet chili sauce. I made the recipe but tried a substitute, which is hard because I don't know what thai sweet chili sauce tastes like. I have very limited grocery stores unless I want to drive a long way here in ND. Do you have any substitute ideas?

I had the same issue with the sweet chili sauce and I ask the same question about the substitution, which I never got a reply to. I guess Gina is a columnists and not a professional chef, so she cannot answer the question.

What a great idea I would love for Gina to cook for me. I didn’t mean any disrespect towards Gina with my comment about I was only stating facts. If you read Gina’s bio above or Google search her, you will find she has no culinary training or professional cooking experience. I was only trying to point out that my question was not an appropriate one to ask Gina, since she has doesn’t have the training or the experience to answer such questions.

I'm going to use the sauce tonight and I'm going to make chicken, angel hair pasta and use the sauce! I can't wait to try this! I love all of your things! I'm also going to be making your pumpkin cupcakes! Can't wait!

oh my gosh! These were amazing! Thanks so much for all you are doing on your blog! I'm ALWAYS looking for healthy recipes and I always look at your site first! :) I ate these shrimp with the cilantro lime rice and it was definitely BANGIN! Thanks for the recipe! :)

Absolutely fantastic!!!! One of my favorite dishes and was so thrilled to find it out skinnytaste. I had one happy husband last night after I cooked dinner and had to cook the shrimp on the griddle due to thunderstorms. Still fabulous and now a staple in our home!

Had some friends over for dinner and decided to try this since we all love Bonefish's Bang-bang shrimp dish! It turned out fantastic and we all loved it! The only thing I will change next time is to add a little more sriracha sauce as we do like a little more heat.

Have made the BangBang version and this version and this week made it again with a twist. This week I added finely chopped celery to the sauce and tossed 2/3 sauce with shrimp we steamed. Tossed the rest of the sauce with a coleslaw mix and served it as a shrimp roll on a lightly buttered and toasted roll. We used a pretzel roll which was not overly "skinny" but really nice. They were amazing and my husband has requested this version again. Thanks for al of the great recipes!

My husband made these on the 4th of July and they were a huge hit, am thinging of making some tonight and adding some of the sauce to some chicken breasts before we grill, YUMMY!!! Thanks so much for this recipe its awesome!!

I made these tonight for dinner and they were AMAZING! I only had half the shrimp so I grilled up some tilapia and put the sauce on that as well. SO GOOD! My picky husband even loved it! So simple yet great flavors! Thank you!

Found this recipe on Pinterest and I had to try it. I was a little worried about the sriracha hot sauce but it wasn't so hot once mixed in with the other stuff. The sauce was enjoyed by the whole family and we said we would like to try it on some grilled chicken. I made this dish wish a side of grilled corn. Unfortunately I over cooked the shrimp but I would definitely make this again!

So AWSESOME. I didn't grill them though, I just pan seared them, then poured the sauce on top. I paired it with your shrimp and pinapple fried rice... but I left out the shrimp obviously and I added broccoli (sp?) so delicious!

My fiance loved this so much that he has already asked when I will make them again. I used more Sriracha than what was called for, but we like spicy in this house. :) Made this with your arugula, pomegranate and pistachio salad and it was a wonderful meal!

I realized after measuring out the mayo and the the Sriracha that someone had use all my sweet chile sauce and my scallions. I substituted some orange marmalade mixed with soya sauce and some finely chopped shallot and while it probably tasted a little different, it was great. I made a little extra and marinated the shrimp in half the sauce before putting it on the grill. The flavour was excellent! Green mango salad is an perfect way to make this a meal.

This was AMAZING!! I love anything with sriracha, so naturally I added a bit more of that. It was seriously the perfect summer entree...I served it with garlic and herb couscous and kale. Truly delicious and virtually guilt-free!

I want to bring these to a party. I thought grilling the shrimp first and then bringing them with me, then heating them up once i get to the party and putting the sauce on then. I should wait to put the sauce on until I serve right? or would it be okay to do it all at home and then once I get to the party just quickly heat in the oven or micro? thoughts!?!?

Just tried this and we LOVE this recipe! We put tin foil on the grill, used Pam spray and grilled the shrimp on that. When the shrimp were done we brushed the sauce on and then removed them from the grill. Delicious! I can see what others are saying about using this sauce on fish. Yum!!!

I made this last night. Too cold to grill out so I threw them on the Foreman grill with no skewers. After they were cooked, I put them in a bowl and poured the sauce over them and served it all over a bed of rice. Not as beautiful as yours, but a tasty winter treat all the same :)

there are so many comments about this dish!! and there's a good reason...i didn't have some of the ingredients but i had most of them for the sauce so i mixed it up a bit but it was so so good! thanks fore the healthy meal idea!

These are so good. I found the recipe on pintrest last week and could not wait until I went grocery shopping to get the sriracha and sweet thai sauce. I just made a quick half batch for my lunch I love it and will be making again soon. It is too cold here to grill (19 in the sun)so I just pan fried the shrimp in about 1/2 tsp olive oil. When gets at least 30 I will make again on the grill:)

I just made this recipe and it was awesome. I will be making it again tomorrow! Gina, your website has been a total game-changer for me. Since I stumbled upon Skinny Taste last month and started making your recipes I've lost 10 lbs. Every recipe I've tried is a true winner and it's good to eat REAL FOOD! Thank you so so much for your work.

Gina, made this the other night and H-O-L-Y cow! this stuff is amazing! I served it over a mildly seasoned quinoa and it was delicious! My bf gobbled it up and told me to save this recipe :) He has said the same thing about the chicken nuggets and the cheddar garlic biscuits and the pb pie and the ketchup lol can you tell i have been busy!

Thanks for all the great recipes! I look forward to the new ones still to come! :)

This is more than the sum of its parts! I didn't have Thai Chili sauce so used regular home style chili sauce with a scant teaspoon hoisin sauce. I was impressed at how rich and creamy the sauce became as a result of brushing onto the hot shrimp. I'd never guess it was low fat.

My only complaint is that I thought we'd have leftovers for lunch tomorrow-hah! Of course we ate all of it already.

This was just ok to me. The sauce isn't as flavorful as I thought it'd be or I might be just used to more heat. I didn't grill them though, I just cooked them in a pan with olive oil. I think the key is to grill them though and get that brown/cajun taste because I've experienced this with other meats as well. Otherwise, it was an interesting sauce!

I made this over the weekend with your cilantro lime rice, which BTW was the perfect accompaniment, and it was AMAZING. Some of the best shrimp I've ever had, and definitely the best I've ever made at home. This one is a WOW dish for guests. Will be making it the next time I have company. Thanks so much!

I only have Roasted Red Chili Paste from Thai Kitchen. I don't think this is Sweet Thai Chili Sauce, however. Is there a way that I can substitute the paste for the chicken? Maybe mix it in a little ketchup?

I've made your bangin good shrimp recipe a million times, so i thought i'd try out this one tonight. I'm not in love with the taste of mayonnaise, so i used 1/2tbsp mayo and 2tbsp plain greek yogurt. it turned out delicious!